Rustic Pizza

Power Food: Sunflower Seeds

Free From: Gluten, Dairy, Soy

Course Snack

Prep Time 10

Total Time 10

Servings 2

Ingredients

Raw Pizza Crust:

1 cup sunflower seeds soaked overnight in 2 cup waters or *buckwheat
1 cup flax meal ground flax seeds
½ cup each: hemp hearts & chia seeds
½ cup herbs fresh (of choice i.e. parsley, basil, rosemary etc.)
2 Tbsp. extra virgin coconut oil EVCO
½ cup carrots finely grated (or other veggies i.e. zucchini)
sea salt & pepper to taste

1 Minute Tomato Sauce:

1 cup sun-dried tomatoes
¼ cup each: vegetable stock low sodium & gluten-free & lemon juice
2 cloves garlic
Blend until smooth adding water if needed to reach desired consistency

1 Minute Pesto:

2 cups kale leaves packed
pinch sea salt; 1 Tbsp. EVCO
¼ cup pine nuts; ¼ cup dried basil or 1 cup fresh
¼ cup lemon juice; 1 tsp. lemon juice
1 clove garlic
Blend until smooth adding water if needed.

1 Minute Nut Cheese:

¾ cup cashews raw (soaked overnight)
2 Tbsp. lemon juice
1 tsp. lemon zest
Blend until reaches cottage cheese like consistency adding water if needed.

Directions

Preheat oven at lowest setting (raw version) or 350ºF for a non-raw version.
Add sunflower seeds with soaking water, flax meal, hemp hearts, chia seeds and herbs to a food processor. Process until well blended. Fold in carrots and season with sea salt and pepper to taste.
Spread on a parchment lined baking sheet in desired shape(s) and bake:
Raw Version: On the lowest setting of your oven with the door ajar (to keep the temperature below 115ºF for a true raw version) for 4-6 hours or until crisp. If available, use a dehydrator, placing the spread pizza crust mixture on a parchment lined dehydrator tray and dehydrate overnight.
Non Raw Version: at 350ºF for 20-25 minutes or until crisp and the middle is cooked.
Top with 1 Minute Tomato Sauce and or 1 Minute Pesto your favourite toppings i.e. pesto, mushrooms, peppers, tomatoes, basil and 1 Minute Nut Cheese.

Notes

*Health Nut: Buckwheat: To kick this recipe up a health notch you can use sprouted buckwheat. Simply soak buckwheat overnight as above, drain & rinse a few times. Continue to drain & rinse three times a day for 1-2 days and then you will have sprouts! You can also place in a sprouting jar with a mesh lid (set at a 45 degree angle to allow for proper drainage) or sprouting tray after the soaking stage, if available.

*Cook’s Notes: Pizza crusts can be put in a sealed container with parchment paper between layers in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.